4 Jerusalem artichokes, peeled
25ml olive oil, extra for rubbing
8ml lemon juice
Salt, to taste
Umami crumbs, black and white sesame crumbs and herb crumbs, for coating
Deep-fried Jerusalem artichoke crisps and silvers and garden mint shoots, for garnishing
Curry Oil Emulsion
25g curry leaves
20g curry powder
5g garam masala
500ml grapeseed oil
1 whole egg
13ml Chardonnay vinegar
500g chickpeas, soaked overnight
2 ltr filtered water
125ml extra virgin olive oil
• For the curry oil emulsion: Place the curry leaves, curry powder and garam masala into a vacuum pack. Add in the grapeseed oil and seal tightly. Place the vacuum pack into a water-bath at 85°C and sous vide for about 3 hours. Strain the mixture through a muslin cloth into a canister. Add in the whole egg, miso, Chardonnay vinegar and honey and pulse until emulsified. Keep chilled the curry oil emulsion in the refrigerator.
• For the chickpea emulsion: Cook the soaked chickpeas in 2 liters of filtered water in a pressure cooker for about 2 hours. Strain the chickpea liquid through a muslin cloth into a canister. Add in the extra virgin olive oil and pulse until emulsified. Keep chilled the chickpea emulsion in the refrigerator.
• Place the artichokes, olive oil and lemon juice into a baking pan. Season to taste with salt and bake in a pre-heated steam oven at 90°C until artichokes are tender and then rub with olive oil and salt, to taste. Coat each baked artichoke with umami, black and white sesame and herb crumbs.
• Spoon a dollop of curry oil emulsion and chickpea emulsion onto each serving plate. Add in the crumbed umami, black and white sesame and herb artichokes. Garnish with artichoke crisps, artichoke slivers, and garden mint shoots. Serves 4